Turkey Wild Rice Soup

This hearty soup boasts several unexpected super veggies for upgraded nutrition and great flavor, subtly enhanced with sage and lemon.

Prep/Cook Time: 1 Hour 55 Minutes, Servings: 6

Ingredients

• 1 pound turkey breast tenderloin
• 12 ounces Brussels sprouts, trimmed and halved
• 2 teaspoons olive oil, divided
• ¼ teaspoon salt
• 2 cups water
• 1 14-ounce can reduced-sodium chicken broth
• ½ cup wild rice, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cut into 1-inch pieces (1-1½ cups)
• 1½ cups fat-free milk
• 2 tablespoons all-purpose flour
• 1 tablespoon snipped fresh sage
• 1 teaspoon finely shredded lemon peel
• ¼ teaspoon black pepper
• Small fresh sage leaves

Directions

1. Preheat oven to 400°F. On one side of a 15-by-10-inch baking pan, place the turkey tenderloin. On the other side of the pan, place the Brussels sprouts. Brush the turkey with 1 teaspoon oil. Drizzle remaining oil over Brussels sprouts. Sprinkle turkey and sprouts with the salt. Roast, uncovered, for 35 minutes or until turkey is done (170°F) and sprouts are tender, turning turkey once. Remove from oven. When cool enough to handle, cut turkey into 1-inch pieces. Set turkey and Brussels sprouts aside.
2. Meanwhile, in a large saucepan, combine water, broth, rice, onion and garlic. Bring to boiling; reduce heat. Simmer, covered, for 35 minutes. Add sweet potato and return to boiling; reduce heat. Simmer, covered, for 10 minutes more or until rice and potato are tender. Stir in Brussels sprouts and turkey.
3. In a medium bowl, whisk together milk and flour until smooth. Add to soup. Cook and stir until bubbly. Cook and stir 1 minute more. Stir in 1 tablespoon sage, lemon peel and pepper. To serve, ladle soup into bowls. Garnish with sage leaves.

Nutritional Information

Per serving: 232 calories; 2 g fat (0 g sat, 1 g mono); 48 mg cholesterol; 27 g carbohydrate; 7 g total sugars; 26 g protein; 4 g fiber; 348 mg sodium; 711 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.